Dish

Bal kaymak

The clotted cream used for Bal kaymak is made by boiling milk and then letting it cool until a thick layer of cream forms on top. The cream is then skimmed off and served with honey. Bal kaymak is typically served with bread and tea.

Asian cuisine› Arab cuisine› Turkish cuisine

Breakfast

Origins and history

Bal kaymak has been a popular breakfast dish in Turkey for many years. It is believed to have originated in the city of Kayseri, which is known for its dairy products. The dish has since spread throughout the country and is now enjoyed by people of all ages.

Dietary considerations

Bal kaymak is not suitable for those who are lactose intolerant or have a dairy allergy. It is also high in calories and fat, so it may not be suitable for those on a low-fat or low-calorie diet.

Variations

There are many variations of Bal kaymak, with some recipes calling for different types of honey or additional ingredients such as nuts or dried fruit. Some people also like to add spices such as cinnamon or cardamom to the clotted cream.

Presentation and garnishing

Bal kaymak is typically served in a small bowl or dish with the clotted cream and honey arranged in a swirl. It is often garnished with nuts or dried fruit.

Tips & Tricks

To make the perfect Bal kaymak, be sure to use high-quality clotted cream and honey. The cream should be thick and creamy, with a rich flavor. Be careful not to overdo it with the honey, as this can overpower the flavor of the cream.